Our Winter Fondue Recipe

Inspired by the indulgence of winter, this hero of the Swiss Alps is the ideal feast in which to indulge in alongside the bottles in our Winter Deadman’s Dozen. Here, herbal liqueur, Génépi, is stirred through bubbling alpine cheese, and served with a pile of crunchy, seasonal crudités.
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INGREDIENTS
100ml Génépi liqueur 
150ml dry white wine
15ml cherry brandy
1 garlic clove, thinly sliced 
1 pinch cayenne
1 pinch nutmeg
10g corn flour 
220g Gruyere, grated
220 Emmentaler, grated

CRUDITÉS
Steamed baby potatoes
Witlof, leaves separated 
Apple and pear, thinly sliced 
Sapphire grapes
Fresh baguette, thinly sliced
Radishes, cut in half 
Radicchio, leave separated  
Fennel, thinly sliced

METHOD
Place the Génépi liqueur, white wine, cherry brandy, sliced garlic clove, cayenne, nutmeg and corn flour into a small saucepan and whisk to combine.

Place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see whisps of steam in the pan (this should take 3 to 5 minutes).

Add the Gruyere and Emmental cheeses, one handful at a time. Slowly whisk after each addition until melted. Continue whisking until all the cheese is melted and the sauce is very smooth.

Remove from the heat and transfer into a fondue pot. Arrange the crudites on a plate alongside and serve with fondue forks. Keep sauce warm while serving. 

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